Kingsbarns Distillery’s Single Malt Takes Flight

New dram celebrates Wemyss family’s Fife whisky dream

 A long held dream to distil fine single malt whisky in the East Neuk of Fife becomes a reality today (24^th January) for the founders of Kingsbarns Distillery, as they toast the launch of their first flagship expression: Kingsbarns ‘Dream to Dram’.

Named to mark the Wemyss Family’s vision to bring malt whisky distilling to their Fife home, the new release is a truly local dram, having been slowly crafted with barley harvested exclusively from the golden fields of East Fife.

The result is a beautifully light, clean yet complex Lowland style malt whisky which perfectly captures the essence of this quiet and enchanting corner of Scotland.

Dream to Dram is packaged in gentle shades of blue, gold and brown to symbolise the natural elements of the East Neuk, with a pigeon motif representing the historic ‘doocot’ (Scots for dovecot) that sits at the heart of the distillery – a restored farm steading dating back to the 1800s.

Today, owners William and Isabella Wemyss are gathering friends, neighbours and whisky lovers from around the world at the Distillery to celebrate and share a first taste of Dream to Dram as it is shipped global markets.

The Dream

The Wemyss family has lived and worked in Fife for generations and has a longstanding passion for whisky dating back to the 19^th Century, continuing to this day with their successful Wemyss Malts range. Their long held dream however was to make fine single malt whisky in Fife. When approached by former professional Kingsbarns Golf Links caddy Douglas Clement in 2010 with the idea of converting the semi derelict B-listed farm steading at Kingsbarns into a new distillery for the ‘home of golf’, their dream began to take shape. After a three year restoration project which carefully retained the building’s ancient features and charm, the distillery was officially opened on St Andrew’s Day 2014, with the first whisky laid down in March 2015. 

The Dram

The East Neuk enjoys high levels of sunshine, good soil and not too much rain, which creates the perfect growing conditions for barley. Every drop of Dream to Dram is made from barley harvested in these sun-soaked fields. The addition of pure, rich mineral water drawn from an aquifer 100 metres below the Distillery adds to the local character and light, fruity flavour profile of the whisky.

A long, slow production process in copper pot stills is at the heart of distillation: a 3 – 5 day fermentation period, wash stills that run for 8 hours and a slow running spirit still with high cut points. That will never change and the stills will never run any faster.

Maturation is primarily in high calibre first fill bourbon casks (90%), sourced exclusively from Heaven Hill in Kentucky by Isabella Wemyss, with the remainder maturing in shaved, toasted and re-charred wine casks. All Kingsbarns casks are matured in warehouses not far from the distillery in Fife.

The Taste

The natural elements on Kingsbarns Distillery’s doorstep, combined with superior wood choice and long, slow fermentation give Dream to Dram its remarkably complex and distinctive Lowland character: light, intensely fruity, floral and balanced, with colour and richness coming from the wood. On the nose there is banana, pineapple syrup and summer berries, with a slight herbal note. There is soft toffee, custard pastry and redcurrants on the palate, with a finish of ginger syrup.

Speaking on behalf of the Wemyss family as they celebrate the launch of Dream to Dram today, William Wemyss said: ‘This is an immensely proud day for Kingsbarns Distillery and everyone who has been involved in turning our dream of making whisky in Fife into a reality. Dream to Dram is a wonderful single malt that I think perfectly captures the Lowland style and the character of our East Neuk home in Fife. So much hard work, skill and dedication has gone into crafting our whisky over the past three years so my thanks and congratulations go to everyone at Kingsbarns. We’ll be raising a glass of Dream to Dram tonight to toast what I’m sure will be a most exciting future for our new whisky as we share it with drinkers around the world.’ 

Dream to Dram is the first generally available single malt whisky from Kingsbarns Distillery. It follows a limited release of the exclusive ‘Founders Reserve’ for members of the Kingsbarns Distillery Founders Club in December 2018.

Dream to Dram is bottled in 70cl at 46%, RRP £44.95. It is available from the Kingsbarns Distillery online shop and at specialist and independent outlets across the UK. 

www.kingsbarnsdistillery.com

Twitter @KingsbarnsDist / Instagram @kingsbarnsdist

Kingsbarns Distillery

Kingsbarns Distillery began life as a semi-derelict farm steading – built around 1800 by Thomas Erskine, the ninth Earl of Kellie, as part of East Newhall Farm to service the adjoining Cambo Estate. Its centrepiece is a doocot, made with over 600 neatly formed terracotta nesting boxes which, at the time, would have housed pigeons to supply the laird’s kitchen with meat and eggs.

A three year restoration project involving specialist architects, engineers, designers and whisky specialists restored this historic building into the beautiful distillery and visitor centre that is now in place today – including the immaculately restored doocot in pride of place.

The distillery has 4 washbacks and 2 stills (wash still 7.5k litres, spirit still 4.5k litres) which have been designed to fit snugly into the low distillery space, using long lyne arms for maximum copper contact. The distillery has a capacity of 34 barrels per week and can produce 200k litres of alcohol per year.

The Kingsbarns team is aiming to make the distillery as green as possible and sustainability is at the heart of production. Waste water goes through reed beds and is returned clean into the local burn; local farmers use waste as fertilizer, and spent grain is used as cattle feed on neighbouring farms. Nothing is wasted and everything goes back into the local environment to the benefit of local businesses.

Distiller Peter Holroyd has been at the helm of distillation since the very beginning, sharing his passion for whisky and turning the Kingsbarns dream into a reality with the Wemyss family. A native of Glasgow, Peter graduated from the Heriot Watt Brewing and Distilling Course in Edinburgh, working in a number of small breweries before joining the Kingsbarns Team in his first whisky role.

The Kingsbarns Distillery Founders’ Club was launched on the first anniversary of the Distillery on 30^th November 2015 and is still open for membership.  Members enjoy a welcome pack with a small bottle of Kingsbarns New Make Spirit, a glass and membership badge, plus five exclusive bottles of cask strength single malt whisky, including the distillery’s inaugural Founders’ Reserve expression.

The Wemyss Family drinks portfolio 

Wemyss Malts: Edinburgh based independent bottler, Wemyss Malts is owned by the Wemyss family. Their family seat is Wemyss Castle in Fife where they’ve lived since the 1300s.  Wemyss Malts is primarily known for its award-winning range of blended malt Scotch Whisky which uses names inspired by the natural flavours and aromas of the whiskies: The Hive, Spice King and Peat Chimney. www.wemyssmalts.com. 

Glenmorangie unveils its first whisky created using wild yeast to mark tenth anniversary of Private Edition Series 

— Rich and fruity single malt celebrates tenth anniversary of Private Edition series —

29^th January 2019: The first whisky created from yeast growing wild on Glenmorangie’s own barley, marks the tenth anniversary of the Highland Distillery’s pioneering Private Edition series. For a decade, Glenmorangie has invited whisky aficionados to explore its passion for innovation through this acclaimed series of rare and intriguing limited-edition single malts. Now, in the collection’s rich, fruity tenth release Glenmorangie Allta (Scots Gaelic for ‘wild’ and pronounced ‘al-ta’), the Distillery reveals the importance of yeast to Scotch whisky’s myriad flavours.

Yeast has always been a key ingredient in Scotch whisky. But over the years, its impact on taste has been all-but forgotten and emphasis placed on other aspects of whisky-making instead. With a background in yeast physiology, however, Glenmorangie’s Director of Distilling, Whisky Creation & Whisky Stocks, Dr Bill Lumsden, has always remained keenly aware of yeast’s potential. Years ago, he recalled a little-known story the late, great whisky writer Michael Jackson had told him, about a unique ‘house’ yeast Glenmorangie was said to have possessed. And he began to further explore yeast’s influence on flavour.

As Dr Bill walked the barley fields near the Distillery, he was inspired to collect a few ears of Cadboll barley and take them to the laboratory for analysis. There, he discovered Saccharomyces diaemath – a species of wild yeast unidentified until that point – and which, crucially, could be used for creating whisky. Dr Bill was intrigued to discover this wild yeast’s effect on Glenmorangie’s spirit. So, he arranged for the yeast to be cultivated and, when the barley on which it had grown was ready for use in the Distillery, he brought them together in the whisky-making process, to create an exceptionally fragrant spirit. He then transferred this spirit into superior ex-bourbon barrels, including many second-fill casks, to showcase the fruity character given by the yeast. The rich, creamy whisky which emerged years later, unveils a new seam in Glenmorangie’s character.

This landmark malt embodies Glenmorangie’s creativity. Since 2009, the series has allowed the Whisky Creation Team to explore rare cask finishes, experiment with raw ingredients and give their imagination free rein. Dr Bill said: “Glenmorangie Allta is a worthy whisky with which to mark the Private Edition’s tenth anniversary. Yeast’s influence on taste has been overlooked for years, but it’s an area ripe for exploration. With a nose of biscuit, baking bread and floral notes, and rich tastes of vanilla, orange syrup and sweet chilli, Glenmorangie Allta opens up compelling possibilities for the future of Scotch whisky.”

Bottled at 51.2% ABV, and non-chill filtered for extra body and texture, Glenmorangie Allta is available from www.clos19.com/private-edition from 29th January and from department stores and specialist whisky shops from 5^th February, RSP: £79.

https://www.glenmorangie.com/

Follow Glenmorangie on:

Facebook: https://www.facebook.com/Glenmorangie

Twitter: https://twitter.com/TheGlenmorangie

Instagram: https://www.instagram.com/glenmorangiecom 

NOTES 

Tasting Notes:

Glenmorangie Allta is non-chill filtered and bottled at 51.2% ABV.

Colour: Pale straw

Nose: Rounded, with biscuity, yeasty tones. Gentle floral notes of carnations and Parma violets, baking bread, very gentle vanilla, soft raisins and sweet mandarin orange.

Taste: A crisp citrus bite to the mouthfeel. Butter candy, creamy vanilla, orange syrup with slightly yeasty background. Gentle mint, the tiniest hint of sweet chilli and delicate, dancing, floral notes.

Finish: Long and earthy with hints of bittersweet orange and peppermint.

About Glenmorangie:

Glenmorangie Single Malt Scotch Whisky originates in the Scottish Highlands where, at
the Glenmorangie Distillery, it is distilled in the tallest malt whisky stills in Scotland for a purer spirit, expertly matured in the finest oak casks for great depth, and perfected by the Men of Tain, who have passed their skills down the generations, often from father to son.  These select craftsmen go to unseen lengths to ensure that Glenmorangie is made in the same unhurried, uncompromising way as it always has been.  The Distillery was founded in 1843 and is renowned as a pioneer in its field, uniting tradition with innovation.

The Glenmorangie Private Edition series:

Celebrating its tenth anniversary this year, Glenmorangie’s award-winning Private Edition series provides an annual opportunity for whisky lovers to experience a rare and intriguing single malt. Its acclaimed releases include:

Glenmorangie Sonnalta (International Spirits Challenge ((ISC)) 2009 and International Wine and Spirits Competition ((IWSC)) 2010 Gold Medals)

The first Glenmorangie finished exclusively in Pedro Ximénez sherry casks. 

Glenmorangie Finealta (IWSC 2012 Gold Medal)

Uniquely inspired by a Glenmorangie recipe from 1903. 

Glenmorangie Artein (IWSC and ISC 2013 Gold Medals)

The first Glenmorangie to be finished in Super Tuscan wine barrels. 

Glenmorangie Ealanta (IWSC and ISC 2013 Gold Medals and World Whisky of the Year in Jim Murray’s Whisky Bible 2014)

Matured in virgin American white oak casks from the Mark Twain National Forest in Missouri. 

Glenmorangie Companta (San Francisco World Spirits Competition 2014 Gold Medal)

The first Glenmorangie whisky to be part-finished in Clos de Tart casks. 

Glenmorangie Tusail (ISC 2015 Gold Medal)

The first Glenmorangie created using rare floor malted Maris Otter barley, to explore the impact of the grain on the flavour of single malt. 

Glenmorangie Milsean (ISC 2016 Gold Medal)

The first Glenmorangie to be extra-matured in deeply toasted red wine casks. 

Glenmorangie Bacalta (IWSC 2017 Gold Medal)

The first Glenmorangie to be extra-matured entirely in bespoke Malmsey Madeira casks. 

Glenmorangie Spìos (ISC Trophy 2018)

The first Glenmorangie to be fully matured in ex-American rye whisky casks. 

Glenmorangie Allta

The first Glenmorangie created from wild yeast discovered on the Distillery’s own barley.

www.glenmorangie.com/en-gb/our-whiskies

About Dr Bill Lumsden:

Dr Bill Lumsden is Glenmorangie’s acclaimed Director of Whisky Creation, Distilling & Whisky Stocks. Dr Bill is regarded by the malt whisky industry as an innovator, creating whiskies which have revolutionised the single-malt market. In recognition of his team’s work, The Glenmorangie Company was named Distiller of the Year at the IWSC in 2012. Dr Bill, who has a PhD in biochemistry, has combined art and science in his work since he joined The Glenmorangie Company in 1995. He is renowned for his groundbreaking wood management techniques, experimentation with exceptional casks at various ages, and use of wood-finishing. Dr Bill has won a series of prestigious awards and accolades. In 2015, he was named as the ISC’s Distiller of the Year. He was honoured with the title of Master Distiller/Blender of the Year, at Whisky Magazine’s Icons of Whisky 2016 awards. He also won the International Whisky Competition’s award for Master Distiller of the Year 2016 and 2017. In 2018, he was again named ISC Distiller of the Year.

About yeast:

Yeast is one of the three ingredients in Scotch whisky, alongside barley and water. It is added to the wort during the fermentation process, in which yeast converts those sugars present into alcohol. Many years ago, Scotch whisky distillers would have used their own ‘house’ strains of yeast. As times changed, many distillers began using a particular strain of Saccharomyces cerevisiae (the species used by the drinks industry), which is very efficient in creating alcohol, and provides a neutral flavour. Whisky makers looked to other parts of their craft, such as maturation, to influence taste. Dr Bill, however, who has a PhD in yeast physiology, was aware that yeast’s ability to impact flavour was being overlooked. And in Glenmorangie Allta, he determined to showcase its influence.

About the creation of Glenmorangie Allta:

Although yeast is all around us – in the soil, on plants, such as barley, and even on our skin, not all species are suitable for use in distilling. Acting on his intuition, Dr Bill sent a sample of the  barley grown in fields near Glenmorangie’s Highland home, Cadboll, to be tested in the laboratory. There, he found that the yeast those ears harboured –  Saccharomyces diaemath – was ideal for creating whisky. He arranged for Saccharomyces diaemath to be cultivated by Glenmorangie’s yeast supplier. Then, when the barley on which it had grown was ready for use in the Distillery, he brought them together in the whisky-making process, to create an exceptionally fragrant spirit, which would perfectly demonstrate yeast’s impact on flavour. 

About Michael Jackson

Widely recognised as a leading authority on whisky, Jackson was a writer and journalist as loved by those in the industry as he was (and still is) renowned throughout the world. As well as writing about beer, Jackson wrote a series of books on whisky, including: Michael Jackson’s Malt Whisky Companion and Whisky: The Definitive World Guide. He received numerous accolades for his work and was named as a Master of the Quaich, by the exclusive, international society Keepers of the Quaich, which recognises outstanding commitment to the Scotch whisky industry. Jackson died in 2007, aged 65. 

Responsible Drinking:

The Glenmorangie Company advocates responsible drinking and suggests that drinkers savour Glenmorangie whiskies in moderation and in line with recommended daily guidelines for alcohol consumption.

Isle of Arran Distillers announce official poem of new Lagg Distillery

The official poem for the Lagg Distillery on the Isle of Arran, which will be displayed at the new site, has been announced.

Following over 80 entries from budding writers across the world, who were tasked with capturing Arran’s history, landscape or spirit, the winning entry is a piece written by David Cover entitled ‘From The Grain’.

The chosen poem is well suited to feature at the new island distillery as it details stages of the whisky making process in a beautifully creative manner and was described as a ‘wonderful, playful piece of work’ by competition judge Kenny Smith, Editor of Scottish Field magazine.

As well as the poem being immortalised at the distillery, it will be exclusively published in the next edition of Scottish Field magazine, released at the end of February. David will also be invited to the official opening of the new Lagg Distillery & Visitor Centre in Spring this year.

The two runners up, who have been announced as Bobby Ronnie and Etienne Guilloud, will also receive an exclusive Lagg Distillery goodie bag.

The winner and runners-up were chosen by the expert judging panel, which alongside Kenny Smith included Hamish Whyte, honorary research fellow in the Department of Scottish Literature at Glasgow University, Jim Carruth, Poet Laureate of Glasgow since 2014, Rachel McCormack, a renowned chef and author of Chasing the Dram, Graham Omand, the Lagg Distillery manager, and Faye Waterlow, the Lagg Visitor Centre manager.

Full winning entry by David Cover:

From The Grain

Grain plucked,

Grain smoked.

Damp peat,

Fire stoked.

Hot water,

Sugar steeped.

Creature added,

Flavour creeped.

Fired copper,

Metal manned.

Infant spirit,

Wood to hand.

Rest for years,

Oak and time.

That we may drink

And whisky shine.

Construction is continuing at the site for the Lagg Distillery on the south of the island, with it’s distinctive shape now a fixture on the coastline, overlooking the Firth of Clyde, and the copper pot stills in place.

The distillery is expected to be fully operational later this year, increasing Arran’s production capacity to 2 million litres and producing heavily-peated (50ppm) spirit that will, in time, become the flagship Lagg Single Malt Scotch Whisky.

As well as the poetry competition, there are further opportunities for whisky aficionados to become part of the exciting story of the Lagg Distillery, by becoming member’s of the Lagg Cask Society, which includes ownership of one of the first casks to be filled at the new distillery. For more information, visit www.laggwhisky.com

Accolades for Isle of Arran Distillery include Winner for:

Best New Exporter (2004), Queen’s Award for International Trade (2005), Scottish Distiller of the Year (2007) and Scottish Drinks Producer of the Year (2007) Scottish Field Visitor Experience of the Year 2014 & 2015

Drinks Business Best Contribution to Wine and Spirits Tourism (2017)

Best Brewery/Distillery Tour – Scottish Outdoor Leisure Awards (2017)

Best Visitor Experience – Association of Scottish Visitor Attractions (2018)

Product Awards include:

Arran 10 year-old: San Francisco World Spirits Competition Double Gold Medal (2018). International Wine & Spirits Competition Gold Medal (2018). Category Winner and Gold Medal ‘Best Scotch Under 12 Years’ Islands Non-Islay at the World Whiskies Awards (2018). International Spirits Challenge Silver Medal (2018). Ultimate Spirits Challenge 91 points (2018). Ultimate Spirits Challenge Cocktail Commendation for the Rob Roy (2018). Double Gold Medal China Wine & Spirits Best Value Awards (2014)

Arran 18 year-old: International Wine & Spirits Competition Gold Medal (2018) Category Winner & Gold Medal ‘Best Scotch 13-20 Years – Islands (Non- Islay) World Whiskies Awards (2018). International Spirits Challenge Silver Medal (2018) Scottish Field Whisky Challenge – Gold Award for Best Whisky £50-100 (2018)

Quarter Cask ‘The Bothy’: Category Winner & Gold Medal ‘No Age Statement Single Malt’ for The Bothy Batch 3 World Whiskies Awards (2018). International Wine & Spirits Competition Silver Outstanding Medal (2018). International Spirits Challenge Silver Medal (2018)

Arran Lochranza Reserve: International Wine & Spirits Competition Silver Outstanding Medal (2018), International Spirits Challenge Silver Medal (2018)

Holyrood Distillery appoints Visitor Experience Director ahead of 2019 opening 

Holyrood Distillery is gearing up for opening later this year with the appointment of Debs Newman as Visitor Experience Director.

As a member of Holyrood Distillery’s senior management team, Debs will be focusing on the development and delivery of Holyrood’s ambitious visitor experience.

The shape and character of Holyrood’s visitor experience has already played a pivotal role in the planning and construction of the distillery. At Holyrood’s ‘Home of Flavour’, guests will be able to immerse themselves in every aspect of sprit production and distillation, providing them with a multi-sensory experience.

Debs brings a wealth of prior experience to the role. Most recently she was Director of Visitor Experience and Operations at the new V&A Dundee, responsible for the development and delivery of building services and visitor operations. Prior roles include Head of Business Operations at Edinburgh Zoo and Head of Visitor Services and Retail at the Palace of Westminster, home of UK Parliament.

“We are delighted that Debs has joined us” said Bill Farrar, Managing Director. “Our ambition at Holyrood Distillery is to offer an outstanding experience to our visitors, entertaining and educating them regardless of their level of scotch whisky knowledge. Debs brings not only an exceptional depth of operational and planning experience but also fresh ideas which will allow Holyrood Distillery to offer its own unique approach to whisky tourism in Scotland.”

Holyrood Distillery is currently under construction in central Edinburgh. With the production of four gins already underway, Holyrood Distillery will produce a range of single malt whiskies and provide visitor tours from its opening in mid-2019. With flavour at the forefront and unconstrained by heritage, category and tradition, Holyrood Distillery will be a distinctively different spirits company. For more information please see www.holyrooddistillery.co.uk.

RAASAY DISTILLERY PREVIEWS FIRST RAASAY SINGLE MALT AT NATIONAL WHISKY FESTIVAL AND BEGINS TAKING PRE-ORDERS

Attendees at The National Whisky Festival in Glasgow will be among the first in the world to preview the Isle of Raasay Single Malt Scotch Whisky during Head Distiller Iain Robertson’s Whisky Masterclass on Saturday 26th January.

Festival-goers will also be given an exclusive opportunity to reserve one of the first bottles of Isle of Raasay Single Malt in Scotch whisky history. Pre-orders for the first Raasay Single Malt will then be available on general release on www.raasaydistillery.com from 14th February.

At the exclusive ‘Whisky Masterclass’, Raasay’s Head Distiller Iain Robertson will showcase the new-make spirit alongside cask samples from Raasay. Iain Robertson will conduct tastings of five different drams from specially selected rye, virgin oak and Bordeaux casks, exploring the blending, balance and finish that will characterise the first Isle of Raasay Distillery Scotch Whisky due to be released in 2020.

Visitors to the Raasay Distillery stand will also be able to sample Raasay While We Wait’s 2018 Release – a peaty yet fruity whisky that was created to represent the flavour profile of the future Raasay Single Malt. This is the fourth expression of the independent bottling launched in 2018 to mark one year since production began at Raasay Distillery and to kick-start the two-year countdown to the first bottling of Raasay whisky.

The National Whisky Festival will take place in the iconic SWG3 venue in Glasgow’s Kelvinhaugh as part of the largest winter music festival of its kind: Celtic Connections. Music has played a significant part in Raasay Distillery festivities since the Isle of Skye pipe band first welcomed guests at the 2017 grand opening, and since then as part of the regular ‘Raasay Tunes’ events, which celebrate a wealth of musical talent. The star line-up for Raasay Tunes in 2019 will also be revealed at the event in Glasgow.

Raasay Distillery is owned by independent Scottish whisky company R&B Distillers, which will also be showcasing its heritage brand The Tweeddale at The National Whisky Festival. Brand Ambassador Chris Hoban will be telling the story of the rebirth of the Tweeddale Blend with guests able to sample the 28-year-old Tweeddale: The Evolution and Tweeddale Grain of Truth Single Grain. Chris will also host a live blending session with a selection of Highland single malt and grain whisky, with a chance for guests to try the whisky blended during the class.

NOTES

Raasay Distillery will be at Stand 25 in the Galvanizers Hall at The National Whisky Festival at Celtic Connections.

Tickets to The National Whisky Festival are priced at £37 and available to purchase on the website: www.nationalwhiskyfestival.scot

Places at R&B Distillers’ tasting events are limited with places allocated on a first-come, first-served basis. Tickets for the tasting events will be announced on the National Whisky Festival Facebook page.

ISLE OF RAASAY DISTILLERY Isle of Raasay Distillery opened in September 2017 and became the first “legal” distillery on the beautiful Hebridean island. Co-founded by Scottish entrepreneurs Bill Dobbie and Alasdair Day, Raasay Distillery is designed to produce a contemporary Scottish island malt and catapult Raasay into the global market as Scotland’s newest whisky producing island. Raasay Distillery is proud to be one of the few 100% Scottish-owned Scotch whisky businesses in Scotland. On the site of the Victorian-era Borodale House, formerly the Isle of Raasay Hotel, is a state-of-the-art modern distillery, offering year- round tours and luxury accommodation, with, arguably, the best view of any distillery in Scotland. The distillery has since received Five-Star Visitor Attraction rating and Four-Star Accommodation rating from VisitScotland for the visitor centre and accommodation respectively. Isle of Raasay Single Malt will be lightly peated and fruity, utilising the best of the island’s natural elements and reflecting Raasay’s rugged natural beauty. Raasay Distillery uses water from an ancient Celtic well located behind Borodale House at every stage of production, from mashing to fermentation, cask reduction and reduction to bottling strength, ensuring that natural flavours are retained in the final whisky.

Working with local crofters, Raasay Distillery has successfully grown and harvested barley in a nearby field, the first time that barley has been grown on Raasay in over 40 years. In August 2018, the team successfully produced spirit from the 2017 batch of Raasay barley crop, which will mature into the first ever single malt produced from Raasay-grown barley in 2021. Raasay While We Wait is an independently bottled single malt – which has been crafted as an accurate preview of Raasay Distillery’s future core style. Designed as a peaty and fruity single malt, each iteration of Raasay While We Wait has been crafted through the vatting of two malts from a single Highland distillery – heavily peated at 45ppm and unpeated – matured in bourbon barrels and finished in Tuscan Montechiari wine casks.

Raasay Distillery, Borodale House, Isle of Raasay, Kyle IV40 8PB
raasaydistillery.com Instagram/ Facebook: @raasaydistillery, Twitter: @RaasayWhisky

BUFFALO TRACE DISTILLERY BREAKS ANOTHER

RECORD FOR VISITATION

More than 230,000 Guests Visited Historic Distillery in 2018 

FRANKFORT, Franklin County, Ky (Jan. 22, 2019) – Buffalo Trace Distillery continues to see exceptional tourism growth, setting new records for visitation year over year. The Distillery ended 2018 having welcomed a record-breaking 231,523 visitors during the calendar year. This is a 15 percent increase in visitation over the previous year, and a 345 percent increase since 2010.

            This rapid increase in tourism is on trend with growing bourbon sales and is why the National Historic Landmark distillery is in the midst of a $1.2 billion investment to expand its distilling and aging capabilities, and again expand its visitor center to accommodate an increasing number of guests.

            “It’s exciting to be growing in all aspects, we are thrilled that so many people took their time to come and see our team at work” Meredith Moody, director of Homeplace development said. “Our growth in visitation has allowed us to expand our tour offerings to six different complimentary tours, and offer our guests a unique look at the Distillery with each visit. Having just completed an expansion of our Visitor Center in 2015, we are looking forward to again expanding our tour capabilities to accommodate even more guests as we continue to grow.”

            Planning is underway now for the second expansion of the Visitor Center. The Distillery anticipates construction to begin by this fall.

Also part of its Distillery expansion, Buffalo Trace just finished replacing its 1951 boiler, and will soon begin adding 12 additional fermenters and replacing the mash cookers. In order to make room, the existing bottling hall is in the process of moving to another area on site where the bottling lines will be modernized to allow for more efficiency and better capacity.

The Distillery is also building 22 new barrel warehouses on the farm it owns adjacent to the Distillery at a rate of one new warehouse every four months. Each warehouse will hold 58,800 barrels.

This is all part of the first large scale structural expansion at Buffalo Trace Distillery’s campus since the 1950s.

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1773 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as is listed on the National Register of Historic Places. The Distillery has won 21 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. Its Col. E. H. Taylor, Jr. Four Grain Bourbon was named World Whiskey of the Year by “Jim Murray’s Whiskey Bible 2018.”  Buffalo Trace Distillery has also garnered more than 500 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com.

J&B Rare Re-launch

Author: Chadwick Delaney, Managing Director, Justerini & Brooks

1. Where was J&B Rare distributed before it was taken back?

From 1997 until April 2018, J&B Rare was distributed initially by Diageo Great Britain, and then subsequently through a third party. The decision was made to return distribution back to Justerini & Brooks as of 1st May 2018. A move that made perfect sense, given the heritage and association of the brand: Justerini & Brooks being the original creators of J&B Rare back in the 1930s.

2. Was it available in the UK during this time? If so, where?

Between 1997 and April 2018, it was available principally in Grocery and Convenience stores. Bringing the whisky back into the Justerini & Brooks wine and spirits portfolio made perfect sense: we maintain strong ties with both premium on and off trade clients, with the J&B Rare serves now being listed across Drake & Morgan and Darwin & Wallace groups.

3. Why now for its return?

As the creators of one of the world’s most distinctive whisky brands, Justerini & Brooks was delighted to welcome J&B Rare back to the family and introduce the blend to a new generation of whisky drinkers. We believe the timing is perfect: consumers are more and more concerned with provenance, heritage and brand stories. Originally enjoyed by maverick men and women and brought to eminence by the Hollywood rat-pack, J&B Rare has amassed a rich heritage, alongside delivering a quality blend that is enjoyed neat as a cocktail. J&B Rare’s return to Justerini & Brooks marks a pivotal moment in the company’s longstanding association with its house brand and are excited to introduce J&B Rare to a new whisky audience throughout Great Britain in 2018 and beyond.

4. Why Waitrose?

Waitrose and Partners is a company that we are delighted to be working very closely with: they provide the perfect platform to introduce new customers to J&B Rare. We were delighted to be part of the wonderful Waitrose Drinks Festival this year and invite their customers to sample J&B Rare. We had fantastic feedback on the quality of the liquid, especially its versatility and mixability.

5. Any plans to build further off-trade distribution?

Yes! We are very excited about the many, varied opportunities we have in 2019 and beyond to further elevate distribution of the brand in the GB on and off-trade.

J&B RARE SCOTCH WHISKY FACTSHEET

J&B Rare Scotch whisky is a blend of 42 malt and grain whiskies. It is one of the most popular blends in the world, known for its subtle, smooth and complex flavour. Created in the 1930s, its lighter style suited the palates of post-Prohibition America, rising to prominence from its public association with the Hollywood Rat Pack in the ‘50s and ‘60s.

Since early 2018, Justerini & Brooks took back the exclusive distribution in Great Britain after 21 years.

Prior to this, J&B was distributed by Diageo via a 3rd party, and only available in the UK market from a small number of grocer and cash & carry’s. The whisky now sits alongside Justerini & Brooks’ existing portfolio of fine wines and rare malts.

Tasting notes:

Fruity and aromatic on the nose with notes of soft apple and pear. Naturally pale in colour with layers of rich vanilla, well balanced with a smooth finish. Matured in oak casks for a minimum of three years, the finer heart malts are aged for longer to add fullness and depth of flavour, creating the unique taste of J&B Rare. Lively and light, New Grain creates a subtle canvas for the blend. New Malts add body and aromatic notes of spice and fresh fruit. These are perfectly balanced by American oak and just a hint of smoke.

RRP: £22.50 (Currently available at £18.50, Waitrose & Partners nationwide until 1 January 2019)
Strength/size: 70cl, 40% vol
Distributer: Justerini & Brooks

SOUTH AFRICA’S OLDEST SINGLE GRAIN WHISKY LAUNCHED 

Bain’s Cape Mountain Whisky, the proudly South African and internationally award-winning single grain whisky, has launched a limited edition 15-Year-Old Single Grain Whisky exclusive to Big5 Duty Free Cape Town International and OR Tambo International Airports, and The James Sedgwick Distillery in Wellington.

Only 3600 bottles have been made available with the first bottles sold signed by Founder Distiller, Andy Watts.

Crafted at the James Sedgwick Distillery in Wellington about an hour’s drive from Cape Town, South Africa, the 15-Year-Old is the first of the Founder’s Collection series of whiskies launched, showcasing the exceptional quality of South Africa’s sun-kissed grain whisky.

The 15-Year-Old single grain whisky started its life off as Bain’s Cape Mountain Whisky and spent an additional 10 years maturing in older American oak to reveal new depths and layers of flavour and smoothness.

Andy says Bain’s Cape Mountain Whisky is one of his finest whiskies he has ever created and when launched in 2009 he knew then that it would only be the beginning for this whisky.

Bain’s Cape Mountain Whisky was awarded as the World’s Best Grain Whisky at the 2013 and again in 2018 at the World Whiskies Awards held in London along with as a host of gold and double gold medals at all the major international whisky competitions.

It is the only whisky in the world to be made from 100% South African sun-kissed grain, and double matured first for three years in casks previously used for the maturation of bourbon before being re-vatted into a fresh set of ex-bourbon casks for double the extraction of flavour.

“It took me 10 years to perfect Bain’s Cape Mountain Whisky and it was during this time that I realised that it has the potential to age much further than originally anticipated due to the flavour profile being upfront and complex. But in the world of whisky nothing is immediate or guaranteed and so I went about on an exploration, hoping that my experiment would not disappoint my vision.”

“And my curiosity certainly paid off! I re-vatted the Bain’s into 3rd and 4th fill American Oak and for 10 years regularly tasted the whisky to track its progress. At 15 years, the whisky was at its most optimum. Bottled at a strength of 52.5% Alcohol by Volume, the whisky’s complexity and flavour driven profile shines through.”

Dark amber in colour, soft floral notes intertwining with spice, tropical fruits, banana and teak aromas open-up on the nose. Sweet butterscotch, raisins and banana loaf flavours coats the mouth with a complex, smooth and delicately lingering taste. The finish is warm and spicy with an incredibly smooth and silky mouthfeel.

This first in the Founder’s Collection series pays tribute to Andrew Geddes Bain who built the Bain’s Kloof Pass, one of his most spectacular mountain passes constructed across South Africa.  Completed in 1853, the pass winds through the Limietberg Nature Reserve with sharp hairpin bends and to this day remains one of the most picturesque routes in the Cape.

The tribute to Bain will continue over the next few years when the Founder’s Collection will see a number of limited release single grain whiskies launched, featuring the magnificent passes he built.

The whisky will retail for R950 at Big Five Duty Free until stocks last. The whisky will also be available for R1000 at The James Sedgwick Distillery in Wellington only when visiting the distillery as part of the pre-booked tasting and tour (to book a tour and tasting visit www.webtickets.co.za).

Social media: @BainsWhisky #BainsMoments

WHISKEY BURN: THE DISTILLERIES OF IRELAND BY VESPA

Why are so many distilleries popping up in Ireland at the moment? One man and his Vespa set off to find out.

Birdsall takes us on a 3-week camping tour around the island of Ireland to visit the established, newly established and yet-to-be-established distilleries.

Travelling on his trusty, 1979, classic Vespa 50, touring the whiskey distilleries, painting, sketching, sampling the produce back at the campsites, this already established travel writer opens the doors to a new generation of Irish whiskey distilleries.

It is a travelogue, a pictorial record, a guide to the new faces and new landscapes of distilling in Ireland, and an amusing, engaging read that no whiskey enthusiast’s bookshelf should be without.

“Delightful and enjoyable read. If you want to know about the renaissance in Irish whiskey this is the book” – John Teeling

 “This is a book well worth having” – Séamus Ó Drisceoil, Cape Clear Distillery

ABOUT THE AUTHOR

Born into an English/Irish family in 1967, artist and writer Ben Birdsall grew up between the two countries before moving to Italy to study painting. His literary works began with an Irish novel, Blue Charm, followed by a series of Vespa-tour books including Tuscany by Vespa, Umbria by Vespa, and Whisky Burn – Distilleries of Scotland by Vespa: the Highlands and Islands.

ISBN: 978-94-93066-00-7 Date Published: 8th November, 2018

Publisher: Wittenborg University Press Format: 365 pages, Illustrated Price: €29.99

Website: www.whiskyburn.com

Raise a dram with the Cotswolds Distillery this Burns Night

Fancy trying something different this Burns Night? For most people, Scotland is, and always has been the home of whisky. However, why not try something different and celebrate with something from south of the border with one of the Cotswolds Distillery’s award-winning offerings?

The Cotswolds Distillery Single Malt

The Cotswolds Distillery Single Malt is the first ever whisky to be created in the Cotswolds ‘Area of Outstanding Natural Beauty’ and is created using only Cotswolds-grown barley. The inaugural whisky is rich and fruity in style and has been matured in a combination of first-fill ex-Bourbon barrels and specially shaved, toasted and re-charred red wine casks. The young expression bursts with notes of honey and butterscotch, layered with light fruits (peaches, apricots) and a hint of marzipan. To taste, the whisky is rich with malt, oils and dark sugar. Spice and caramelised bitter orange lead into a long, resinous finish with dark red fruits and a hint of treacle.

Perfect For: A whisky enthusiast looking for something different to toast Burns Night with friends. 

RRP: £44.95

Stockist: www.waitrose.com

The Cotswolds Distillery Founder’s Choice

The award-winning Cotswolds Distillery recently launched its first cask strength single malt whisky expression, the Founder’s Choice. The whisky is aged in their shaved, toasted and re-charred American oak red wine barrels and has a rich and intense maturation. The cask has a fruity spirit, with toffee, oak and red fruit notes as well as a beautiful deep colour.

Perfect for: Something special to commemorate this age-old Scottish tradition.

RRP: £64.95

Stockist: www.cotswoldsdistillery.com  

Notes

The Cotswolds Distillery

Located in Stourton, Shipston-on-Stour, the distillery has become a premier local attraction, offering tours and tastings daily, and now receives 30,000 visitors a year.

Cotswolds Single Malt Whisky was launched in October 2017. Each bottle lists the barley variety, harvest year and local Cotswolds farm it was grown on. It recently won Gold at the New York World Wine & Spirits Competition and took 2 stars (one of only two whiskies to do so) in the 2018 Great Taste Awards.

In Jim Murray’s 2019 Whisky Bible, the Cotswolds Distillery received 5 ‘Liquid Gold’ awards. Three of Cotswolds’ whiskies scored 95 points, with all of the distillery’s samples scoring over 88 out of 100.

Cotswolds Single Malt Whisky is available nationally and in 26 countries across the world. Key UK retailers include Waitrose & Partners, Majestic Wine, The Whisky Exchange, Harrods and Laithwaites.

 The distillery also produces Cotswolds Dry Gin, which was named Best London Dry at the 2016 World Gin Awards and received the top Gold Outstanding award in the 2017 International Wine and Spirits Competition. Difford’s Guide recently ranked the Gin as one of the top 20 Gins available in a survey of 450 brands.

Cotswolds Dry Gin is on sale nationally and in over 25 countries.  Key national accounts include Waitrose & Partners, Majestic, Oddbins, Laithwaites, Harvey Nichols, Selfridges, and Fortnum & Mason.

For more information, please visit www.cotswoldsdistillery.com.